Grilled Zucchini

Works well for eggplant also.

One of the few advantages to living in the south is that I can grill year round. Of course if I lived on the North Pole I would still grill out, but the logistics are a lot easier when the temperature is usually above 45 degrees.

This is a simple side dish that can be served both hot or cold. I like to adjust the heat of the marinade depending on what type of dish is being served.

Roast Zucchini

3-4 medium zucchini

¼ cup olive oil

1 lemon juiced

2 tbsp rice wine vinegar (or white vinegar)

1 clove garlic minced

1 tsp horseradish

2 dashes Louisiana hot sauce (or other cayenne pepper sauce)

Salt/pepper/old bay

Slice zucchini in half. Cut each half into ½” thick slices. Mix all other ingredients except salt/pepper and old bay in a bowl. Dip each zucchini slice into marinade and coat. Place on a plate and repeat with remaining slices. Drizzle leftover marinade onto zucchini. Season with salt, pepper and old bay. Let sit for 15 minutes then grill over medium heat till done, about 5 minutes each side.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Grilling/Smoking, Recipes, Sides and tagged , , . Bookmark the permalink.

3 Responses to Grilled Zucchini

  1. This sounds wonderful, can’t wait till summer to try, Pinned!

  2. Pingback: Sunday Suppers: Fire Up the Grill | Rufus' Food and Spirits Guide

  3. Pingback: Sunday Suppers: So Long Summer | Rufus' Food and Spirits Guide

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